21 November 2011

red velvet cake


This was so good, I didn't even have time to take a photo of the inside because it disappeared so quickly.   True story.




So here is someone else's pic of the inside, which is spot on with what my own looked like before it was frantically devoured.



Recipe: Red Velvet Cake (adapted from here)

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
4 Tablespoons red food coloring
  • Preheat oven to 350 degrees; grease and flour two 8'' cake pans
  • Lightly whisk the eggs together, then add remaining liquid ingredients and whisk until blended
  • In a separate bowl, whisk together all the dry ingredients
  • Add wet ingredients to dry ingredients and mix on on medium-high for until completely combined
  • Pour into prepared cake pans and drop on the counter a few times to release any air bubbles
  • Bake for about 30 minutes or until inserted toothpick comes out clean
  • After about ten minutes, remove from pans and transfer onto wire racks until cooled completely

Now for the frosting:

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups icing sugar
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Add the sugar in batches. Scrape down the sides in between each addition.
Then, ice your little heart out!


 I think the buttermilk truly makes this cake.  The red color of the cake originally was from a reaction of the cocoa powder with the vinegar and buttermilk, but extra food coloring is added here to really enhance the pigment. 

This is foolproof and amazingly moist, I highly recommend it the next time you need to impress important dinner guests.


Second and third photos here and here


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